The "A1" cookery book

Onion Sauce. — Take six good-sized onions, peel them and slice them, put them in a saucepan with plenty of cold water to cover them, and let them boil gently till quite tender. Take them up, drain them well, and rub through a sieve. Boil three quarters of a pint of milk. Mix a dessert-spoon of flour to a paste with a little cold water ; add this to the milk, and stir till it boils. Put in the onions, add pepper and salt, and move the saucepan to the side of the fire to keep hot till it is wanted. Orange Sauce. — 4 oz. lump sugar, 1 teaspoon of lemon juice, 3 oranges (rind of 2, juice of 3), i pint water. Rub off the orange rind on the sugar. Then put the sugar and water into a small saucepan, strain the juice of the oranges into the saucepan, add the lemon juice, and set on the fire to boil fast. In about eight minutes the sauce will be syrupy and ready for use. Savoury Orange Sauce (for Wild Duck or Roast Ducklings). — Pare very thinly the outside rinds from three oranges and half a lemon ; put them in a small saucepan with a very little cold water, boil till tender, and drain. Brown in a small stew-pan one ounce of butter with the same of flour, add half a pint of brown stock ; let it simmer for ten minutes, stirring it occasionally ; then add the juice of the oranges and the water the rinds were boiled in, season with cayenne and salt, and let it get hot without quite boiling ; strain and serve in a tureen. Oyster Sauce. — Put as many oysters as you want in a saucepan with the strained liquor out of the shells ; let them just come to boiling-point in order to scald them, then drain and remove the beards. Make 1 pint of white sauce, add a dash of cayenne, and put in the oysters cut in half ; make hot and serve. Parsley Sauce. — Chop some parsley which has been washed and dried, and add 1 tablespoon to half a pint of white sauce when it is boiling. Boil again for ten minutes and serve. Raspberry Sauce (or any jam).— 4 tablespoons of raspberry jam, 1 dessert-spoon of sugar, 1 teaspoon of lemon juice, ^ pint water. Put all together into a saucepan. Boil fast eight minutes, strain and serve. Any jam can be treated in this way, and will make a very nice sauce to be served in a tureen with milk puddings for children. Sauce Robert. — 2 oz. butter, 2 onions, 1 pint stock, 2 lemons (juice only) or x wineglass of vinegar, 1 oz. brown thickening, 1 dessert-spoon of mustard, 1 teaspoon of mushroom ketchup, 1 teaspoon of anchovy essence, 1 tablespoon of port wine, pepper and salt. Fry the onions finely minced in the butter, add the thickening or a tablespoon of flour and the stock with a little Lemco (about half a teaspoon), the pepper and salt, and stir over the fire for twenty minutes, then gradually mix in the other ingredients and serve hot. This is a good sauce for cutlets, etc. Sauce Royale for Plum Pudding. — Beat two ounces of butter to a cream and add two ounces of castor sugar, then stir in very gradually about one tablespoon each of brandy and sherry. This sauce must look quite rocky and stiff, and be served cold in a little dish in a rocky heap. Salad Dressing (1). — Put the yolk of an egg into the salad bowl with pepper and salt and mustard, beat up with a fork and mix in a dessert-spoon each of salad oil and vinegar.